Sunday, April 19, 2009


My favourite traditional steamed banana cake. It can go to every wheather, every season, every mood I have.. it is simply yummy!! and the preparation is not difficult. Try it!!

- 150 gr of rice flour
- 750 ml of coconut milk
- 2 pcs of pandan leaves
- 200 gr of sugar
- 1/2 tsp of salt
- Ripe plantains, cut thinly about 1/2 cm lengthwise
- Banana leaves for wrapping

Dilute the rice flour with 1/3 of coconut milk till you get a fine mixture. Add in the rest of the coconut milk, pandan leaves, salt and sugar and bring it to boil with small flame. Keep stirring until the sugar melted and the pandan leaves released the fragrance. The mixture will get thickened. Take it off from the stove and prepare the banana leaves.

Lay a piece of banana leaf (about 10cm wide), clean it first before you use it, and spread 1 spoon of the cooked mixture in the middle of the wrapping leave, put the banana slice in the middle, and cover it with the cooked mixture again. Wrap nicely and steam it about 20 minutes. Let it cool before serve.

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